Recipes
Creamy Chicken Meatball Carbonara with Parmesan Sauce
4 Servings
Lunch / Dinner
30 Mins
Prep 10 Mins ● Cook 20 Mins ● Total 30 Mins
Ingredients
FOR THE CHICKEN MEATBALLS:
- 500g KLFC Chicken Meatballs
FOR THE CARBONARA SAUCE:
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 tsp freshly ground black pepper
- Salt to taste
FOR THE PASTE:
- 400g spaghetti or fettuccine
- Water and salt for boiling
FOR THE GARNISH:
- Extra grated Parmesan cheese
- Fresh parsley, chopped
Instructions
STEP 1: COOK THE CHICKEN MEATBALL
- Cook KLFC chicken meatballs as per package instructions until golden and heated through. Set aside.
STEP 2: COOK THE PASTA
- Cook spaghetti or fettuccine in salted boiling water until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain.
STEP 3: MAKE THE CARBONARA SAUCE
- In a bowl, whisk together eggs, grated Parmesan cheese, heavy cream, black pepper, and a pinch of salt until smooth.
STEP 4: COMBIE THE INGREDIENTS
- In a large skillet over low heat, combine the cooked pasta and KLFC Chicken Meatball. Slowly pour the carbonara sauce over the pasta, tossing quickly to coat evenly without scrambling the eggs.
- Add reserved pasta water a little at a time to achieve a creamy consistency.
STEP 5: PLATE THE DISH
- Divide the creamy chicken meatball carbonara among plates. Garnish with extra grated Parmesan cheese and chopped parsley.
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